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Spicy pepper & tomato soup with cucumber yogurt

Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 221
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 19
  • Protein 7
  • Fat 11
  • Fibre 7
  • Salt 0.8

Nutrition per serving

  • Calories 221
  • Carbohydrates 22
  • Saturated Fat 4
  • Sugar 19
  • Protein 7
  • Fat 11
  • Fibre 7
  • Salt 0.8

Ingredients

  • 2 tbsp olive oil, plus extra to serve
  • 2 onions, finely sliced
  • 1 carrot, finely chopped
  • 3 red peppers, roughly chopped
  • 3 garlic cloves, sliced
  • 1 red chilli, sliced
  • 400g can chopped tomatoes
  • 850ml-1 litre/1½-1¾pts vegetable stock or bouillon
  • 4 tbsp Greek-style yogurt
  • ½ cucumber, halved, deseeded, coarsely grated and squeezed of excess water
  • a few mint leaves, chopped

Method

  1. Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.

  2. Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.

  3. Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.

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